Bulgur with Herbs

Nothing says "garden fresh" like a handful of aromatic herbs, and while you may be tempted to take bulgur down the well-traveled tabbouleh road, a little deviation can be an excellent thing. In this case, cilantro steps up to the plate, replacing parsley (typical of tabbouleh) and adding distinct flavor to an already intoxicating amount of mint. Toasting almonds in olive oil and then adding both to the mix enhances the nuttiness of the whole grain.

To the cook from Montreal, you make a good point that it took more than 10 minutes for the water to be absorbed--more like 20. You're also correct that is was a big mistake to sub oregano for cilantro. The former is a lot, lot stronger.

There was just not enough "pow" in this dish. Very healthy, but given all the fabulous herbs fresh from my garden I put in there I expected more. I am going to put it in the fridge overnight and see what happens.

Absolutely delicious! My husband and I served this with grilled sirloin steaks and asparagus to lighten up a typically heavy meal. I reduced the salt and upped the lemon. I didn't have sliced almonds but rough chopped some whole raw ones that I had on hand. I was a little excited when I woke up this morning and realized I had some leftover for my lunch today. If you are a fan of tabouli this is a must try.

Surprisingly delicous! I would not have thought to combine mint and cilantro, but it was amazing. The bf and I ate it all. I fogot to add the bulgar, but didn't miss it (I'll have to try it next time). The almonds gave it that special finishing touch and really brought out the flavor. I'm definitely adding this to my regular roatation!

This was certainly healthful and easy, with nice texture (and certainly a welcome relief from traditional tabbouleh) but not much flavor. I ended up doubling the almonds and adding a Moroccan spice pepper blend. Sprinkled flax seeds atop for crunch and health.

The bulgur was not completely cooked after 10 minutes. I did not have cilantro and decided to use fresh oregano - I'm sure that was my biggest mistake. If I were to make a gain I'd be sure to use cilantro, but I didn't feel excited about this enough to try again.

Just plain good! I made this a few months ago with salmon and I've thought about it several times since. I'm going to make it again tonight to go with kebabs on the grill. I try a lot of different recipes and I know something's good if I keep thinking about it! Easy, delicious, and healthy.

First time eat Bulgur - served it with the Prosciutto Chicken dish also from this issue of Gourmet. I felt it complimented the chicken dish very well. I didn't as as nearly as much salt as it requested (as advised by everyone). Delicious... and I love the texture - reminded me of quinoa. Defiantly going to experiment with this grain in the future.

I've never had Bulgur or Tabbouleh before and I was a little skeptical as to whether or not I would enjoy this but I was pleasantly surprised. This is a delightful little dish that I think I'll be making regularly.